🍋 Glazed Lemon Raspberry Cookies Recipe

Bright, tangy, and irresistibly sweet—these Glazed Lemon Raspberry Cookies are the ultimate treat for spring, summer, or anytime you want a burst of sunshine in cookie form. Imagine soft, buttery cookies infused with fresh lemon zest, studded with juicy raspberries, and finished with a silky lemon glaze that drips down the sides.

Whether you’re baking for a brunch, gifting to friends, or just treating yourself, this recipe is a showstopper. And the best part? They’re easy enough for beginner bakers but impressive enough for any dessert table.

💛 Why You’ll Love This Recipe

• Fresh & Fruity Flavor – The combination of tart lemon and sweet raspberries is pure magic.

• Soft & Chewy Texture – Perfectly tender with a melt-in-your-mouth bite.

• Beautiful Presentation – The pink raspberry speckles and glossy glaze make them Pinterest-perfect.

• Quick to Make – From mixing bowl to cooling rack in under 40 minutes.

• Crowd-Pleaser – Ideal for parties, bake sales, or afternoon tea.

🛠 Baking Tools You’ll Need (Affiliate Links)

Here are my top 5 must-have tools for making these cookies. I’ve linked to Amazon so you can grab them easily.

1. KitchenAid Artisan Stand Mixer – Effortlessly creams butter and sugar for the perfect cookie base.

2. OXO Good Grips Medium Cookie Scoop – Ensures uniform cookie sizes for even baking.

3. USA Pan Half Sheet Baking Pan – Heavy-duty, nonstick, and bakes cookies evenly.

4. Silpat Silicone Baking Mat – Prevents sticking and promotes perfect bottoms.

5. Microplane Premium Zester – For finely grating lemon zest without bitterness.

(As an Amazon Associate, I earn from qualifying purchases.)

🛒 Ingredients for Glazed Lemon Raspberry Cookies

Here’s everything you’ll need, along with some brand recommendations for the best results:

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened – Kerrygold or Plugrá for rich flavor

• 1 cup granulated sugar – Domino Sugar

• 2 large eggs, room temperature – Organic Valley

• 2 tbsp fresh lemon zest – from about 2 large lemons

• 2 tbsp fresh lemon juice – Meyer lemons if available

• 2 ½ cups all-purpose flour – King Arthur Baking Company

• 1 tsp baking powder – Clabber Girl

• ½ tsp baking soda – Arm & Hammer

• ½ tsp salt – Morton Fine Sea Salt

• 1 cup fresh raspberries, chopped

For the Glaze:

• 1 ½ cups powdered sugar – C&H Confectioners Sugar

• 2–3 tbsp fresh lemon juice

• 1 tsp lemon zest

👩‍🍳 Step-by-Step Instructions

Prep Time: 15 minutes Bake Time: 12–14 minutes Cooling & Glazing: 15 minutes Total Time: ~40 minutes

1. Preheat & Prep (5 minutes)

• Preheat your oven to 350°F (175°C).

• Line baking sheets with Silpat mats or parchment paper.

2. Cream Butter & Sugar (3 minutes)

• In a stand mixer, beat butter and sugar on medium speed until light and fluffy.

3. Add Eggs & Lemon (2 minutes)

• Mix in eggs, lemon zest, and lemon juice until fully combined.

4. Combine Dry Ingredients (2 minutes)

• In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

5. Mix & Fold (3 minutes)

• Gradually add dry ingredients to wet mixture.

• Gently fold in raspberries—avoid overmixing to prevent bleeding.

6. Scoop & Bake (12–14 minutes)

• Use a cookie scoop to portion dough onto prepared sheets.

• Bake until edges are lightly golden.

7. Cool & Glaze (15 minutes)

• Let cookies cool completely before drizzling with glaze made from powdered sugar, lemon juice, and zest.

💡 Expert Baking Tips

• Chill the Dough – If your kitchen is warm, chill dough for 20 minutes to prevent spreading.

• Pat Raspberries Dry – Excess moisture can make cookies soggy.

• Zest Before Juicing – It’s much easier to zest a whole lemon.

• Don’t Overbake – These cookies should be soft in the center when you pull them out.

🎨 Creative Variations

1. White Chocolate Drizzle – Add a sweet contrast by drizzling melted white chocolate over the glaze.

2. Lavender Lemon Raspberry Cookies – Add ½ tsp culinary lavender to the dough for a floral twist.

3. Gluten-Free Version – Swap all-purpose flour for a 1:1 gluten-free baking blend.

🌟 What Makes These Cookies Unique

Unlike standard lemon cookies, these beauties have fresh raspberries baked right in, creating natural bursts of color and flavor. The double lemon hit—in both the dough and glaze—ensures every bite is bright and zesty. Plus, the glaze sets to a glossy finish that makes them look bakery-worthy without extra effort.

🥡 Storage & Serving Suggestions

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Keeps fresh for up to 1 week—bring to room temp before serving.

• Freezer: Freeze unglazed cookies for up to 2 months; thaw and glaze before serving.

• Serving Idea: Pair with iced tea or sparkling lemonade for a refreshing afternoon treat.

✨ Conclusion & Call-to-Action

These Glazed Lemon Raspberry Cookies are proof that a little citrus and berry magic can turn a simple cookie into something unforgettable. They’re soft, tangy, sweet, and oh-so-pretty—perfect for impressing guests or just brightening your own day.

If you try this recipe, I’d love to see your creations! Snap a photo, share it on Instagram, and tag me so I can cheer you on. And if you’re ready to bake, grab those lemons, pick up some fresh raspberries, and let’s make cookie magic happen. 🍋💗

📌 Affiliate Disclaimer

This post contains affiliate links. If you click through and make a purchase, I may earn a small commission at no extra cost to you. Thank you for supporting my work so I can keep bringing you delicious recipes!